The New York Times blog, Bitten, just did a feature on chocolate cupcakes, which made me realize that a recipe for gluten free chocolate cupcakes is conspicuously lacking from this site. Well, I am happy to say that is no longer the case.
In my quest for the perfect gluten free chocolate cupcake, I made these 5 times. Today. Luckily, my boys and their glutenoid friends happily scarfed the “failures.” Here, I share with you my success.
Chocolate Cupcakes
Ingredients
- ¼ cup coconut flour
- ¼ cup cacao powder
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 3 large eggs
- ¼ cup grapeseed oil or palm shortening
- ½ cup honey or agave nectar
Instructions
- In a medium bowl, combine coconut flour, cacao powder, salt and baking soda
- In a large bowl, blend together eggs, oil and honey
- Blend dry ingredients into wet thoroughly
- Line a muffin pan with paper liners and scoop a scant ¼ cup into each
- Bake at 375°F for 20-22 minutes
- Cool and cover with Vegan "Buttercream" Chocolate Frosting
- Serve
I hope you like these cupcakes as much as my family and I do. If you are looking for gluten-free sprinkles (which the boys eat, I do not), then check out this source.
Andrea Smith says
I have both of your cookbooks and recommend your site to everyone. :) I have recently acquired the cupcake book and have been making LOTS of them. :) My question is WHY does the vanilla cupcake recipe call for 1/2 tsp salt and 1/4 tsp of baking soda and the chocolate cupcake recipe call for 1/4 tsp salt and 1/2 tsp baking soda? Does it make a big difference?
Diamond says
I am glad to find cookies and cupcake recipes that looks sooooo good and that are made of these ingredients. I have not converted yet, not totally, I have to find the blanced almond flour. I found sugar free chocolate chips and I want to make the chocolate chip cookies and cup cakes that you gave the recipe to above. Ahhh. I am so tired of people complaining about natural food God gave us. Some people can not eat somethings and agave may be the only thing they have to sweeten their lives. I am not angry, but I wish people would talk about that man-made junk that is food product, so many are eating.
Manda Panda says
I just made these. Weren’t as good as I was expecting. The Agave flavor is way overpowering. They did however cook great with a single goose egg!
Sherri P says
I made this today and was surprised that the total calories were so low! Wonderful! I didn’t have Coconut Flour, so I used Almond Flour instead. The taste was great, but I should have took them out at 20 mins. They were slightly burned on bottom. Also, they didn’t rise to the very top, but as I said the taste was great. I had pre-made frosting that was 100 cal. per cupcake. The cupcakes w/out frosting are a mere 33.6 cals each! Awesome!
Sherri P says
I just read prior comments…. next time I will add a bit more flour and an extra egg (I used 3) and see if I can get a better rise. The taste was Awesome…. thanks Elana and Friends.
Faith says
Hmmm… mine burned too and I followed the recipe exactly. I definitely should’ve taken them out before 20 minutes.
~F
Jazzy says
My were burnt pieces too, and I also followed the recipe. No clue what happened.
Zoe says
These cupcakes are to DIE for! They are so incredibly chocolaty with a wonderful soft texture.
Thanks for the excellent recipe. It’s a keeper!
Zoe
Amber says
I made these for a birthday party with a couple substitutions made out of necessity, and they were still delicious! I couldn’t find coconut flour anywhere (not even at Whole Foods, at least on that particular day), so I bought a bag of unsweetened, dried coconut that said “shredded finely for baking” on the front. I then gave it a whirl in my spice grinder for a more flour-like texture, and I think it worked well. I don’t particularly like the taste of agave nectar, so I used 1/2 cup honey instead, and that worked as well. The batter is extremely thin, so I beat it with a hand mixer for several minutes before pouring it into the cupcake pan. The cupcakes puffed up quite high in the oven, then deflated back to about level as they cooled. I topped them with the Vegan Chocolate Frosting from this site (which is rich and delicious) – the paleo and non-paleo guests at our party enjoyed these! Thanks, Elana!
Helen says
Thank you for your patience! I dont think I would make the same thing 5 times in the same day.. :)
Trish says
OMG I made these last night!! Actually I just finished having one as my snack for lunch today. So fab and turned out exactly as expected. I used coconut oil in place of grapeseed because I was out. I gave one to my girlfriend at work and she said you know you are not suppose to eat gulten what is wrong with you lolololol. Thanks!!! I will be making these again and again and well you get the idea!!!
happygirlfriend says
I made these I used olive oil & only had half the agave I needed & these still came out so great . ty I want to try more of ur recips
m says
great recipe! i found it a bit dry the first time round but for the next batch, i added 2 tablespoons of apple sauce and it was fantastic! also good with some choc chips added in. i’ve also tried it using xylitol (scant half cup) instead of agave and it works (i added a bit more oil and applesauce to help keep it moist).